Wall Oven - Rotisserie Accessory

The rotisserie was an accessory available in some wall ovens. Starting mid-year in 1991, we no longer offered a rotisserie in the wall ovens. A convection wall oven or range can provide similar results. The convection roast feature would most closely compare to rotisserie cooking.

About the Rotisserie

• The rotisserie allows for even cooking and all over browning while preventing the meat from cooking in its own grease or drippings.
• The rotisserie turns and bastes meats while the temperature is controlled automatically.
• A porcelain-enamel coated pan catches the drippings. It could hold roughly a 25 lb. ham or 10 to 20 lb. turkey.

Use and Care

• When using the rotisserie in the upper oven of a double wall oven, the oven shelf should be placed in the lowest position and the door left ajar in the broil position.
• To clean the rotisserie spit, fork screws, and frame, soak in hot sudsy water, scour to remove cooked-on food or sauces and rinse.

Note: There was a rotisserie accessory for use on the grill/griddle cooktop model JP676. This is not a current model or current feature.

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